ReviewJournal of food science and technology2021
A narrative review on biogenic amines in fermented fish and meat products.
Review in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
23 citing papers in PubMed, 80 citations in OpenAlex.
- Amine-Triggered Azabenz-Annulation of Cyclic Secondary Amine-Functionalized Perylene Diimides for Dual-Mode Sensing.Chemistry (Weinheim an der Bergstrasse, Germany) · 2026Article
- Preservation of bighead carp heads using black pepper essential oil: biogenic amine inhibition and metabolomic insights.NPJ science of food · 2026Article
- The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine.Foods (Basel, Switzerland) · 2026Review
- Toxicological Relevance of Biogenic Amines in Honey: Dietary Exposure and Integrated Risk Indicators in Algerian and Moroccan Honeys.Foods (Basel, Switzerland) · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- Combining correlation analysis and machine learning to identify indicators strongly linked to quality variations in low-salt fermented shrimp sauce during storage.Food chemistry: X · 2026Article
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste.Foods (Basel, Switzerland) · 2025Article
- Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Research progress of chilled meat freshness detection based on nanozyme sensing systems.Food chemistry: X · 2024Review
- Effects of Inoculating Autochthonous Starter Cultures on Changes ofFoods (Basel, Switzerland) · 2024Article
- Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet.Journal of translational medicine · 2024Review
- Review
- A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage.Journal of food science and technology · 2023Article
- Changes in the Physicochemical Properties of Chia (Foods (Basel, Switzerland) · 2023Article
- Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce.Applied and environmental microbiology · 2023Article
- Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Frontiers in nutrition · 2023Article
- Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems.Heliyon · 2022Review
- The Molecular Weaponry Produced by the BacteriumMolecules (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.